5 from 98 votes
Crepes Recipe
This Crepes Recipe produces thin, delicate crepes made from a batter of eggs, flour, milk, water, melted butter, vanilla, and salt. The batter rests chilled, allowing the flour to hydrate for tender, light pancakes. Cooked quickly in a buttered nonstick skillet, the crepes develop light golden spots and flexible texture. They can be served warm with sweet or savory accompaniments like fruit, Nutella, whipped cream, or sugar.
Prep Time
5 mins
Cook Time
12 mins
Additional Time
1 hr
Total Time
1 hr 17 mins
Servings:
12
crepes
Calories:
74 kcal
Course:
Breakfast, Brunch
Cuisine:
French
Ingredients
- 3 large egg
- 1 cup all-purpose flour (4¼ oz/120g)
- ¾ cup milk 180mL, whole
- ½ cup water (120mL)
- 1 tablespoon butter melted plus more for cooking, unsalted
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Combine the eggs, flour, milk, flour, water, melted butter, vanilla extract, and salt in a large mixing bowl or blender. Whisk well, or blend for about 30 seconds, until the batter is smooth. Cover and chill the batter for at least 1 hour or up to 4 hours.
- Heat an 8-inch nonstick skillet over medium. Brush the skillet lightly with butter.
- Pour 3 tablespoons of the batter into the skillet and immediately rotate the pan to coat the bottom evenly. Cook the crepe until lightly browned on the bottom, 30 to 45 seconds.
- Flip the crepe and cook until lightly browned on the second side, 10 to 15 seconds. Transfer the crepe to a large plate and cover it with a clean kitchen towel to keep warm.
- Repeat the process with the remaining batter, greasing the skillet with butter between each crepe.
- Serve the crepes warm with fresh fruit, nutella, whipped cream, or powdered sugar.
Cup of Yum
Notes
- Use room temperature ingredients to prevent butter from solidifying when mixed.
- Rest crepe batter for at least one hour to allow flour to hydrate for a tender texture.
- Work quickly to spread batter evenly in the pan to achieve thin, even crepes.
- Expect the first crepe to be less perfect; it serves as practice for the rest.
- If using a crepe pan and wooden spreader, butter the pan well and soak the spreader in water to avoid sticking.
- Keep cooked crepes warm by covering with a towel, tenting with foil, or using a low-temperature oven.
- Crepes can be made several days ahead; separate with parchment and refrigerate. Reheat gently in a pan or oven.
Nutrition Information
Calories
74kcal
(4%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.04g
(2%)
Cholesterol
51mg
(17%)
Sodium
49mg
(2%)
Potassium
52mg
(1%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
121IU
(2%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 crepes
Amount Per Serving
Calories 74
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 51mg | 17% |
| Sodium | 49mg | 2% |
| Potassium | 52mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 121IU | 2% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.